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    Effect of cooking and canning on digestibility and antioxidant potential in chickpea (Cicer arietinum) and pigeon pea (Cajanus cajan)

    Effect of cooking and canning on digestibility and antioxidant potential in chickpea (Cicer arietinum) and pigeon pea (Cajanus cajan) oleh DEEPANYETA GOSWAMI, Dinesh Kumar R, NAVITA BANSAL, RAMA PRASHAT G, BHARADWAJ C

    Diterbitkan 2021-09-01
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